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Beyond Chocolate with blue and raspberries fudgie cake

There’s nothing new about people and the love for cakes. Yes, but Danes love them more! Their love for cake goes beyond the so called normality and any excuse is a good one to have their beloved “kage” (cake in Danish). “Kaffe og kage” is a must when you meet Danes in the afternoon. The cafes in Copenhagen are specialized in serving you the best cakes ever! They are ready for the demanding and high taste customers. Danes know what is quality. So they make sure to make your experience unforgettable. Next time you come to Copenhagen, just go to a cafe or a konditor and try some of the wonderful kager and pies. I’m sure you will never forget it!

Para meus leitores em portugues:

Nao tem nada de novo sobre as pessoas e o seu amor por bolos. Sim, mas os dinamarqueses amam-os mais! Seu amor por bolos vai alem do normal e qualquer desculpa e’ boa para eles comerem o seus amados “kage” (bolo em dinamarques). Kage of kaffe e’ uma obrigacao quando voce encontra dinamarqueses ‘a tarde. Os cafes em Copenhagen sao espcializados em servi-lhes os melhores bolos jamais vistos! Eles estao prontos para atender ao publico mais exigente e de altissimo bom gosto. Os dinamarqueses conhecem o que e’ qualidade. Entao, eles se certificam em fazer sua experiencia em algo inesquecivel. Proxima vez que vier a Copenhagen, va a um cafe ou a uma confeitaria e experimente alguns dos deliciosos bolos e tortas. Tenho certeza de que voce nunca ira’ se esquecer!

beyond chocolate carub fudgie cake with blue and raspberries and brigadeiro

My version of the traditional chocolate cake is completely egg less and  instead of chocolate, I used carob, which is really delicious and much more aromatic giving it a super special taste that nobody understands where it comes from. They just love it…they think it’s chocolate, but then they can feel it’s not… then they realize that there’s something different but so so good about it that they fall in love immediately.

Then I made a soft and creamy brigadeiro, again with carob instead of chocolate and I just poured it on the top of the cake. I left my cake naked, since I like the “rough” look of it. When  you drop the blue and raspberries on the top, it doesn’t look so naked anymore.

Minha versao do tradicional bolo de chocolate e’ completamente sem ovos e ao inves do chocolate, eu usei a caruba que e’ uma delicia e muito mais aromatica dando um super especial sabor ao bolo que ninguem entende de onde venha. Eles simplesmente amam… pensam que seje chocolate, mas dai veem que nao e’…dai se dao conta que tem algo de diferente mas tao bom que se apaixonam imediatamente.

Dai fiz um brigadeiro super macio e cremoso, de novo com caruba ao inves de chocolate e somente joguei em cima do bolo. Deixei meu bolo naked, porque gosto do look bruto. Quando voce coloca mirtillo e framboesa em cima, nao parece tao nua como antes.

beyond chocolate carub fudgie cake with blue and raspberries and brigadeiro

The fruits are so easy and sweet. You will see so many posts with all kinds of berries from now on, since is the season. This cake is easy to make and it’s very useful to know how to bake a cake living in Denmark, because we must have some when we have our Danish friends at home. This cake lasts a a few days keeping it freshness, but I’m sure it will not last for long; it’s too yummy… it’s not going to last. Besides, I’m giving you the recipe for a small one. It makes about 6 to 8 pieces.

As frutas sao tao faceis e doces. Voce vai ver muitos posts com frutas do bosco agora nos meus posts porque e’ epoca. Esse bolo e’ facil de fazer e e’ muito pratico saber assar um bolo morando na DK, porque temos que te-la quando temos nossos amigos dinamarqueses em casa. Esse bolo se conserva por alguns dias mantendo sua fresqueza, mas tenho certeza de que nao ira’ durar muito; e’ uma delicia… nao vai durar. Aqui vou te dar a receita para um pequeno bolo para 6 a 8 pessoas.

delicious carub cake with brigadeiro blue and raspberries on an elegant marble plate

When you have friends in your house in the afternoon, you can serve this cake with maybe coffee, tea, juice, sparkling or plain water. The thickness of the brigadeiro on the top is perfect with the acidity of the strawberries and the raspberries. The consistency of the cake is fudgie but not heavy or dense. It’s just perfect and super elegant! The execution is also very important. Try to use always the best ingredients, like for example good butter and flour , then all your recipes will be successful and your friends and family will appreciate it.

Quando voce tiver convidados em sua casa ‘a tarde, voce pode servir esse bolo com cafe, cha, suco, agua com gas e sem. A consistencia do brigadeiro em cima e’ perfeita com a acidez dos morangos e framboesas. a consistencia do bolo e’ cremoso mas nao pesado ou denso- E’ simplesmente perfeito e super elegante! A execucao tambem e’ muito importante. Tente sempre usar os melhores ingredientes como por exemplo otima manteiga e farinha, dai todas as suas receitas serao um sucesso e sua familia e amigos vao apreciar.

delicious carub cake with brigadeiro blue and raspberries on an elegant marble plate

You can also cut this cake in half and fill it up with whatever filling you like. It’s nice with cream, fruits, jam or whatever your imagination leads you. Then you can also cover it and decorate as you wish. I like it like that for this time. Next posts, I’ll bring more ideas of beautiful cakes. I love them and they are always the perfect dessert for many occasions.

Thank you very much and see you soon with another super exciting post! Drop me a comment. I’d love to hear what you think about my cake.

Voce tambem pode cortar ao meio seu bolo (atravessado) e rechear com qualquer recheio voce goste. E’ muito bom com cremes, frutas, geleiasou qualquer coisa que diga sua imaginacao. Tambem pode ser coberto e decorado a seu gosto. Eu escolhi faze-lo assim dessa vez. Nos proximos posts, vou trazer mais ideias de bolos e tortas maravilhosas. Eu amo e sao sempre o doce perfeito para varias ocasioes.

Muito obrigada e nos vemos logo com outro post super interessante! Deixe um comento. Eu amaria ouvir o que voce achou do meu bolo.

Carub Cake Recipe

6,7 table spoons butter room temperature (125 gr)

1 cup sugar

1 teaspoon vanilla essence (good quality, not alcoholic ones)

1/2 cup carub powder

1/2 cup hot water

2 teaspoon lemon juice

1 cup of boiling milk

1 and 2/3 cups white flour

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

Cream the butter, sugar, vanilla until light and fluffy. Wisk carob powder into the hot water and mix it into a smooth paste. Fold together butter sugar mixture, then carob misture.

Combine lemon juice with milk to sour the boiling milk. This makes an excellent egg replacer. Sift flour, baking powders, salt and add into the creamed mixture alternately with the sour milk. Mix throughly.

Spoon the cake mixture into the tray and bake it for at least 30 to 40 min until top springs back when pressed.

Brigadeiro

1 can of condensed milk, 1table spoon of carub, 200 ml cream, 1 table spoon of butter,

In a thick pot, mix together the condensed milk and the carub very well. Then turn on the heat and put the cream and butter.

Cook it in medium low heat until it starts boiling stirring it always until. Give 1 min and turn off the heat. Let it cool a bit and cover your cake.

Portugues

Bolo de Carube

6,7 colheres de sopa de manteiga à temperatura ambiente (125 gr)

1 xícara de açúcar
1 colher de chá de essência de baunilha (de boa qualidade, não aqueles alcoólicas)1/2 xícara carub pó

1/2 xícara de água quente

2 colheres de cha e suco de limao

1 xícara de leite fervente

1 e 2/3 xícaras de farinha branca

1 colher de chá de fermento em pó

1 colher de chá de bicarbonato de sódio e 1 pitada de sal

Bata a manteiga, o açúcar, a baunilha até formar um creme. Misture a caruba em pó na água quente e misture até formar uma pasta lisa. Junte mistura de açúcar manteiga, em seguida, misture a caruba.
Misture o suco de limão com leite para azedar o leite fervendo. Isto torna um excelente substituto de ovo. Peneire a farinha, fermento em po’,bicarbonato,  o sal e adicione na mistura de creme alternadamente com o leite azedo. Misture bem.Coloque a mistura de bolo na assadeira untada e assa-lo por pelo menos 30 a 40 minutos até o bolo voltar quando for pressionado com o dedo na parte de cima.

Brigadeiro
1 lata de leite condensado, 1 colher de sopa de caruba em po’ , 200ml de creme de leite fresco e 1 colher de manteiga.
Mexer bem o leite condensado, a caruba, o creme de leite. Ascender o fogo e colocar a manteiga. cozinhar em fogo brando ate’ ferver por 1 minuto. Tirar do fogo e deixer esfriar um pouco. Cobrir a torta.

 

Comments (2)

  1. website for business July 14, 2015 at 10:57 am Reply

    After reading this post, I feel like I can definitely trust you.

    1. Renata Kristensen
      Renata Kristensen July 14, 2015 at 2:57 pm Reply

      Maybe because I’m a vegetarian? Cool! Yes, I am! And I’m very proud of it!
      Super nice to see you here. Please keep on following myblackbike.com
      See ya!

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